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X Demographics
Mendeley readers
Attention Score in Context
| Title |
Síntesis y regulación de compuestos del aroma y el sabor derivados de la levadura en la cerveza: ésteres
|
|---|---|
| Published in |
Revista Argentina de Microbiología, April 2018
|
| DOI | 10.1016/j.ram.2017.11.006 |
| Pubmed ID | |
| Authors |
Claudia L Loviso, Diego Libkind |
| Abstract |
During brewing process yeast produce more than 500 chemical compounds that can negatively and positively impact beer at the organoleptic level. In recent years, and particularly thanks to the advancement of molecular biology and genomics, there has been considerable progress in our understanding about the molecular and cellular basis of the synthesis and regulation of many of these flavor compounds. This article focuses on esters, responsible for the floral and fruity beer flavor. Its formation depends on various enzymes and factors such as the concentration of wort nutrients, the amount of dissolved oxygen and carbon dioxide, fermentation temperature and mainly the genetics of the yeast used. We provide information about how the esters originate and how is the impact of different fermentative parameters on the final concentrations of these compounds and the quality of the end product. |
X Demographics
The data shown below were collected from the profiles of 5 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Mexico | 2 | 40% |
| Spain | 1 | 20% |
| France | 1 | 20% |
| Unknown | 1 | 20% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 5 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 144 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 144 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 25 | 17% |
| Student > Master | 15 | 10% |
| Researcher | 13 | 9% |
| Other | 5 | 3% |
| Professor | 4 | 3% |
| Other | 12 | 8% |
| Unknown | 70 | 49% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 18 | 13% |
| Biochemistry, Genetics and Molecular Biology | 16 | 11% |
| Engineering | 14 | 10% |
| Chemical Engineering | 10 | 7% |
| Chemistry | 5 | 3% |
| Other | 6 | 4% |
| Unknown | 75 | 52% |
Attention Score in Context
This research output has an Altmetric Attention Score of 4. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 02 August 2019.
All research outputs
#7,789,104
of 25,401,784 outputs
Outputs from Revista Argentina de Microbiología
#29
of 327 outputs
Outputs of similar age
#126,020
of 343,449 outputs
Outputs of similar age from Revista Argentina de Microbiología
#3
of 12 outputs
Altmetric has tracked 25,401,784 research outputs across all sources so far. This one has received more attention than most of these and is in the 69th percentile.
So far Altmetric has tracked 327 research outputs from this source. They receive a mean Attention Score of 1.7. This one has done particularly well, scoring higher than 91% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 343,449 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 62% of its contemporaries.
We're also able to compare this research output to 12 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 83% of its contemporaries.